Italian-Style Broccoli Rabe recipe
All Recipes Side Dish Vegetables
Ingredients
- ½ cup olive oil 3 cloves garlic, minced 1 teaspoon anchovy paste ½ teaspoon salt 3 bunches broccoli rabe, trimmed 1 teaspoon crushed red pepper 1 teaspoon olive oil ½ cup pine nuts 1 wedge lemon
Nutrition Info
- 269 caloriescarbohydrate: 8.1 gcholesterol: 0.4 mgfat: 24.6 gfiber: 3.8 gprotein: 7 gsaturatedFat: 3.5 gservingSize: -sodium: 332.4 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Italian-Style Broccoli Rabe
Directions
-
Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor, blend into a paste.
Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to “wring out” any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers, marinate for 30 minutes.
Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
Transfer to a plate, top with pine nuts, and drizzle with lemon juice.